Sunday, February 7, 2010

Super Snack

The Super Bowl is playing on the big screen next to the computer and Eric is shouting at the TV, as is the norm during football season. His chicken wings are marinating, but we've had the first course already: yummy Cajun-style potato skins, right from this week's Weight Watchers Weekly.

First, bake 2 large baking potatoes and let them cool completely. Eric bought a bag of small potatoes instead of large baking potatoes, so I just baked 2 small potatoes for 1 large. After they cool, slice in half and remove half of the potato from the skin, reserving the potatoes for another use.

Preheat oven to 425. Coat a baking sheet with cooking spray. Scoop half of the potato out of each potato half and reserve for another use. Combine barbeque sauce and hot sauce in a cup, and spoon over potato halves. Fill each potato half with 3 tablespoons of chicken; sprinkle each with 1 tablespoon of cheese.

Carefuly place potato skins on prepared baking sheet. Bake until cheese melts and potatoes are hot, about 8 minutes. Sprinkle with parsley and serve.